Serves: 6
Total Calories: 269

MUFFINS
1 cup cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup plain yogurt or buttermilk
1/4 cup margarine or butter, melted
3 tablespoons honey
1 egg
1 green onions, sliced
1 (11-ounce) can vacuum-packed whole kernel corn with red and green peppers, drained

TOPPINGS
1 tablespoon all-purpose flour
1 tablespoon cornmeal
2 teaspoons sugar
dash salt
4 teaspoons margarine or butter

Heat oven to 400°F. Grease bottoms only of six 6-oz. custard cups place custard cups on 15 x 10 x 1-inch baking pan. In large bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, whole wheat flour, baking powder, baking soda, 1/2 teaspoon salt and nutmeg blend well. In medium bowl, combine yogurt, 1/4 cup margarine, honey, egg, green onion and corn mix well. Add to dry ingredients stir just until dry ingredients are moistened. Spoon batter evenly into greased custard cups. (Cups will be full.) In small bowl, combine all topping ingredients mix well. Crumble evenly over muffins.

Bake at 400°F. for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute remove from custard cups. Serve warm.
Yield: 6 servings (1 muffin per serving)

HIGH ALTITUDE - Above 3,500 feet: No change.

Nutrition Per Serving (1 muffin): Calories 380 Protein 9g Carbohydrate 56g Fat 13g Sodium 760mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 269
Calories from Fat: 42

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